The window time of thin steak from "tender" to "dry" is too short, which may not exceed 1 minute. Therefore, it is best to have a proper thickness of the original cut steak.
② Steak must be thawed to room temperature before frying.
After the steak is thawed, it must be placed at room temperature for 20~30 minutes before cooking, which is beneficial to the formation of "coking shell".
③ The pan should be fully preheated.
Fully heating the pan is the most important step in frying steak, which roughly needs to reach the smoke point of the oil, that is, let the oil at the bottom of the pan start to smoke. Before the steak is fried, you can sprinkle some salt particles and chopped black pepper to taste, which can help the surface coking. After the steak is in the pot, it is the best time to turn it into a small fire when one side of the black pepper emits fragrance.
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(4) Don't rush to turn over the steak after it's cooked.
After the steak is put in the hot pot, don't rush to turn it over. For example, if you fry a yak steak with a thickness of 3cm, turn it to low heat after the pepper is fragrant, and don't turn it for at least 1.5~2 minutes. In the process of frying and roasting, a lot of grease will be dissolved, so there is no need to worry about the bottom of the paste in a short time, and it is not necessary to turn it over, just to not affect the formation of the coking shell on the steak surface.
When the steak is nearly medium-rare, there will be spots of red gravy on the surface, and then it can almost be turned over. Because the initial temperature of the second side of the steak touching the bottom of the pot is not as high as that of the first side, the coking shell on the second side is far less amazing than that on the first side. Therefore, after turning over, a small piece of butter is added to help the second side of the steak to better coke, and the melted butter can also be poured on the steak with a teaspoon to increase the oily texture.
⑤ Sectional cooking method is more suitable for thick-cut steak.
If conditions permit, frying in pan and oven can make a more perfect thick-cut steak. The oven is an indirect uniform heating tool, and the heat heats the steak evenly from all directions through air convection and infrared radiation of the box wall.
⑥ The fried steak must stand for a while before cutting.
When the steak is fried, don't rush to eat it. The fried steak needs to "wake up" for a while to avoid the loss of valuable gravy.
Let the steak cool down slowly, the muscle fibers relax slowly, and the enlarged cell gap can "absorb" the gravy again until the moment of entrance, usually it takes 10~ 15 minutes to wake up. When you wake up, you need to keep warm. You can cover the steak with tin foil or put it in an oven at about 50℃.
Finally, the light red juice flowing out when cutting the medium-rare steak is not "blood", but "meat juice" rich in myoglobin. The premise of raw steak is "original cutting". A qualified original cut steak can be considered to be contaminated with microorganisms only on the cut surface, while the inside of the meat is sterile. No matter whether it is medium-rare or medium-rare, the temperature when frying the steak is enough to kill surface pathogens.